1. Fresh tofu skins should be rinsed and drained without soaking so that they are too soft to mold. But if you are using dried tofu skin, you need to soak it in water until it is soft and then drain it. Please refer to flowchart A.

2. Fold a sheet of tofu skin into long strips of any size. Please refer to flow chart B.

3. Fold the stacked strips of tofu skin back and forth at 2-centimeter intervals, as shown in flowchart C. Then skewer each strip with two toothpicks to hold it in place.

4. Heat a frying pan, put some vegetarian oil. When the oil temperature to 8 when the heat, in batches under the tofu skin skewers, a quick flip on the fish out of the oil. The oil temperature is high, the tofu skin string will not absorb too much oil. After deep frying, the skewers are now veggie kebabs! See flow chart D.

5. After all the deep frying process is over, start another pot, put the vegetarian kebabs into it, add water just to cover the vegetarian kebabs, and season with soy sauce and brown sugar. Tofu skin is a very salty ingredient, so the taste test must be slightly light and sweet to taste.

6. High heat boil pot to medium heat and simmer for 5 minutes to taste, and then adjusted to high heat juice sprinkled with chopped green onions can be.